Best 4 Arroz Rojo Mexican Style Red Rice Recipes
**Dive into the vibrant flavors of Mexican gastronomy with Arroz Rojo, a traditional red rice dish bursting with authentic Mexican flavors. Originating from the central and southern regions of Mexico, Arroz Rojo is a staple in many Mexican households, often served as an accompaniment to a variety of main courses, such as enchiladas, tacos, and stews. This beloved dish is characterized by its distinct red color, achieved through the use of flavorful ingredients like tomatoes, chiles, and spices, which infuse the rice with a rich and savory taste. While there are numerous variations of Arroz Rojo, this article presents two delectable recipes that capture the essence of this classic Mexican dish: a vegetarian version and a chicken-infused rendition. Both recipes offer a unique culinary experience, allowing you to savor the authentic taste of Arroz Rojo in the comfort of your own kitchen.**
Here are our top 4 tried and tested recipes!
ARROZ ROJO (MEXICAN RED RICE)
Authentic Mexican red rice. Easy to make! Use a different chile if you want milder or hotter rice.
Provided by Paulette
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 50m
Yield 5
Number Of Ingredients 10
Steps:
- Grate tomatoes into a bowl using a box grater; discard tomato skins.
- Heat vegetable oil in a heavy skillet over medium-high heat and cook onion until translucent, stirring often, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute.
- Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir grated tomato, chicken broth, and tomato sauce into the rice. Bring mixture to a boil.
- Mix in jalapeno pepper, cilantro, and salt; reduce heat to low. Cover skillet and simmer until rice has absorbed the liquid, about 15 minutes. Do not lift the cover while the rice is cooking.
- Turn off heat and let rice stand covered for 8 minutes. Fluff with a fork before transferring rice to a serving dish.
Nutrition Facts : Calories 213.3 calories, Carbohydrate 35.1 g, Cholesterol 1.4 mg, Fat 6 g, Fiber 1.6 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 108.7 mg, Sugar 2.9 g
ARROZ ROJO (MEXICAN STYLE RED RICE)
A delicious and colorful side dish to accompany Mexican meals.This is flavored with tomato like arroz a la mexicana but it omits the vegetables that are usually found in it.Steps 1-3 are optional and may be skipped -see recipe #493472 Arroz Blanco (Mexican Style White Rice) for further details.This recipe is from the cookbook Frida's Fiesta
Provided by strangelittlebeast
Categories Rice
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cover the raw rice in very hot water and set aside to soak for 15 minutes.
- Drain the rice and rinse under cold water.
- Drain the rice thoroughly and spread out to dry on a towel or large baking sheet in a ventilated area.Let dry about an hour.
- Meanwhile,place the tomato,onion,garlic,and pepper in a blender and blend to a smooth puree,adding a little bit of the chicken broth if necessary.
- Heat the oil in a medium pot over medium heat.When the oil is hot,add the rice and cook,stirring,for a few minutes,lowering the heat slightly to keep it from burning.When the rice is well coated in oil and sounds like sand when stirred,add the tomato puree.Cook,stirring occasionally,until the puree is slightly thickened.
- Add the celery,parsley,broth,and lime juice.Add a little salt to tste ,if desired(you may want to omit the salt if the broth is well seasoned).
- Bring to a boil.Cover the pot,and lower the heat to low.Cook for 20 minutes,or until the rice is tender and has absorbed all of the liquid.
- Serve hot.
Nutrition Facts : Calories 262.4, Fat 7.3, SaturatedFat 2.7, Cholesterol 6.1, Sodium 263.5, Carbohydrate 42.9, Fiber 2.5, Sugar 2.4, Protein 5.6
MEXICAN RED RICE (ARROZ ROJO)
Provided by Marcela Valladolid
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large heavy saucepan, heat the vegetable oil on medium-high heat. Add the rice, onions and garlic. Saute until the rice has an opaque color and is fragrant, about 2 minutes. Add the chicken broth, tomato paste and salt. Mix well to incorporate evenly. Then add in the chile and cilantro sprig. Cover, reduce the heat to low, and simmer until rice is ready, about 30 minutes. Fluff with a fork and serve immediately.
MEXICAN TAKE-OUT ARROZ ROJO (RED RICE)
We bet the dishwashers in Mexican restaurants see a lot of rice go through their station. It must win the contest for the dish most frequently served, but least eaten. That's because it's usually mushy and flavorless, like it's just holding a spot on your plate where you can plant the parsley garnish you're also not going to eat. Our version, with rice cooked to perfection in spiced tomato stock, is so good it could be the star of the plate. It also makes a great vegetarian addition to burritos. From the Take-Out Menu Cookbook.
Provided by TxGriffLover
Categories Long Grain Rice
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350º.
- Heat the oil in a large, heavy saucepan set over medium heat. Add the onion, chiles, and garlic and saute until translucent, about 5 minutes, stirring constantly. Add the rice and cook until it begins to turn golden brown, about 5 more minutes.
- Meanwhile, combine the tomatoes, salt, and lime juice in a blender and puree.
- Add the tomato puree and 1 1/2 cups water to the saucepan and stir to combine. Transfer the rice to a 4-quart baking dish or casserole, and cover with foil.
- Bake for 35-45 minutes, or until the liquid is absorbed and the rice is tender. Remove from the oven and let rest for 10 minutes. Fluff with a fork and serve hot.
- Note: Leftover rice can be reheated in a microwave.
Nutrition Facts : Calories 325.9, Fat 5.8, SaturatedFat 0.8, Sodium 445.6, Carbohydrate 61.7, Fiber 2.5, Sugar 3.6, Protein 6.1
Tips:
- Use a heavy-bottomed pot or Dutch oven to cook the rice. This will help to evenly distribute the heat and prevent the rice from burning.
- Rinse the rice thoroughly before cooking. This will help to remove any dirt or debris and prevent the rice from becoming sticky.
- Use a 2:1 ratio of water to rice. This will ensure that the rice is cooked through without becoming mushy.
- Bring the water to a boil before adding the rice. This will help to prevent the rice from clumping together.
- Reduce the heat to a simmer and cover the pot. Cook the rice for 18-20 minutes, or until all of the water has been absorbed.
- Once the rice is cooked, remove it from the heat and let it stand for 5 minutes before fluffing it with a fork.
- Serve the arroz rojo with your favorite Mexican dishes, such as tacos, enchiladas, or burritos.
Conclusion:
Arroz rojo is a delicious and versatile Mexican dish that can be enjoyed with a variety of meals. It is easy to make and can be tailored to your own taste preferences. With its vibrant red color and flavorful ingredients, arroz rojo is sure to be a hit at your next party or gathering.
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